That Eau Palm Beach Resort & Spa’s Temple Orange is transitioning from an Italian-fare emphasis to pan-Mediterranean—reflecting cuisines of some of the 20-plus Mediterranean-bordering countries on three continents—is in evidence at the oceanfront restaurant’s daily breakfast and Sunday brunch buffets.

Case in point: shakshuka (or shakshouka), a north-African dish that also happens to be popular in Israel, where it’s served not only at breakfast, but dinner, too.

Essentially, shakshuka is eggs poached in—and served with—a spiced tomato sauce, traditionally prepared in a cast-iron pan or tagine with bread to mop up the sauce.

The dish comes to Temple Orange after Eau Palm Beach’s owners, whose portfolio includes resorts around the world, brought some culinary folks from Israel to help guide Eau Palm Beach’s chefs on how to interpret and present shakshuka, among other traditional Mediterranean dishes.

About the Author

M.M. Cloutier is a longtime freelance journalist who has written and reported about dining and food, business, history, travel, people and more for numerous local, regional and national publications, such as Palm Beach-area newspapers and magazines, as well as The New York Times, Time magazine and others.